Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition
Abstract The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, a...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
González-Neves, Gustavo [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2006 |
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| Schlagwörter: |
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| Anmerkung: |
© Springer-Verlag 2006 |
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| Übergeordnetes Werk: |
Enthalten in: European food research and technology - Berlin : Springer, 1999, 225(2006), 1 vom: 10. Juni, Seite 111-117 |
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| Übergeordnetes Werk: |
volume:225 ; year:2006 ; number:1 ; day:10 ; month:06 ; pages:111-117 |
| Links: |
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| DOI / URN: |
10.1007/s00217-006-0388-8 |
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| Katalog-ID: |
SPR002291819 |
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| 100 | 1 | |a González-Neves, Gustavo |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition |
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| 520 | |a Abstract The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, and the skins were stored at −20 °C until analysis. After that, skins were macerated in a 12% ethanol and pH 3,2 solution for 24 hours. Vinifications were carried out with 50 kg of grapes and two replications per vineyard. The anthocyanic composition of the skins extracts and the wines were analysed by H.P.L.C. Delphinidin, petunidin and non-acylated glucosides proportions were significantly higher in Tannat skins and wines. Malvidin and acetates proportions were significantly higher in Cabernet-Sauvignon grapes and wines. Peonidin and coumarates proportions were higher in Merlot skins and wines. The relation between the acetyl and coumarylic forms allowed the differentiation of Cabernet-Sauvignon grapes and wines from Merlot and Tannat, but not these among themselves. The combined consideration of the anthocyanic forms proportions allowed the discrimination of the totality of the grapes and wines samples of each variety. | ||
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| 650 | 4 | |a Anthocyanins |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Tannat |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Varietal differentiation |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Franco, Jorge |4 aut | |
| 700 | 1 | |a Barreiro, Laura |4 aut | |
| 700 | 1 | |a Gil, Graciela |4 aut | |
| 700 | 1 | |a Moutounet, Michel |4 aut | |
| 700 | 1 | |a Carbonneau, Alain |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t European food research and technology |d Berlin : Springer, 1999 |g 225(2006), 1 vom: 10. Juni, Seite 111-117 |w (DE-627)27012859X |w (DE-600)1476605-X |x 1438-2385 |7 nnns |
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10.1007/s00217-006-0388-8 doi (DE-627)SPR002291819 (SPR)s00217-006-0388-8-e DE-627 ger DE-627 rakwb eng González-Neves, Gustavo verfasserin aut Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2006 Abstract The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, and the skins were stored at −20 °C until analysis. After that, skins were macerated in a 12% ethanol and pH 3,2 solution for 24 hours. Vinifications were carried out with 50 kg of grapes and two replications per vineyard. The anthocyanic composition of the skins extracts and the wines were analysed by H.P.L.C. Delphinidin, petunidin and non-acylated glucosides proportions were significantly higher in Tannat skins and wines. Malvidin and acetates proportions were significantly higher in Cabernet-Sauvignon grapes and wines. Peonidin and coumarates proportions were higher in Merlot skins and wines. The relation between the acetyl and coumarylic forms allowed the differentiation of Cabernet-Sauvignon grapes and wines from Merlot and Tannat, but not these among themselves. The combined consideration of the anthocyanic forms proportions allowed the discrimination of the totality of the grapes and wines samples of each variety. Grape (dpeaa)DE-He213 Wine (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Tannat (dpeaa)DE-He213 Varietal differentiation (dpeaa)DE-He213 Franco, Jorge aut Barreiro, Laura aut Gil, Graciela aut Moutounet, Michel aut Carbonneau, Alain aut Enthalten in European food research and technology Berlin : Springer, 1999 225(2006), 1 vom: 10. Juni, Seite 111-117 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:225 year:2006 number:1 day:10 month:06 pages:111-117 https://dx.doi.org/10.1007/s00217-006-0388-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 225 2006 1 10 06 111-117 |
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10.1007/s00217-006-0388-8 doi (DE-627)SPR002291819 (SPR)s00217-006-0388-8-e DE-627 ger DE-627 rakwb eng González-Neves, Gustavo verfasserin aut Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2006 Abstract The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, and the skins were stored at −20 °C until analysis. After that, skins were macerated in a 12% ethanol and pH 3,2 solution for 24 hours. Vinifications were carried out with 50 kg of grapes and two replications per vineyard. The anthocyanic composition of the skins extracts and the wines were analysed by H.P.L.C. Delphinidin, petunidin and non-acylated glucosides proportions were significantly higher in Tannat skins and wines. Malvidin and acetates proportions were significantly higher in Cabernet-Sauvignon grapes and wines. Peonidin and coumarates proportions were higher in Merlot skins and wines. The relation between the acetyl and coumarylic forms allowed the differentiation of Cabernet-Sauvignon grapes and wines from Merlot and Tannat, but not these among themselves. The combined consideration of the anthocyanic forms proportions allowed the discrimination of the totality of the grapes and wines samples of each variety. Grape (dpeaa)DE-He213 Wine (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Tannat (dpeaa)DE-He213 Varietal differentiation (dpeaa)DE-He213 Franco, Jorge aut Barreiro, Laura aut Gil, Graciela aut Moutounet, Michel aut Carbonneau, Alain aut Enthalten in European food research and technology Berlin : Springer, 1999 225(2006), 1 vom: 10. Juni, Seite 111-117 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:225 year:2006 number:1 day:10 month:06 pages:111-117 https://dx.doi.org/10.1007/s00217-006-0388-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 225 2006 1 10 06 111-117 |
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10.1007/s00217-006-0388-8 doi (DE-627)SPR002291819 (SPR)s00217-006-0388-8-e DE-627 ger DE-627 rakwb eng González-Neves, Gustavo verfasserin aut Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2006 Abstract The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, and the skins were stored at −20 °C until analysis. After that, skins were macerated in a 12% ethanol and pH 3,2 solution for 24 hours. Vinifications were carried out with 50 kg of grapes and two replications per vineyard. The anthocyanic composition of the skins extracts and the wines were analysed by H.P.L.C. Delphinidin, petunidin and non-acylated glucosides proportions were significantly higher in Tannat skins and wines. Malvidin and acetates proportions were significantly higher in Cabernet-Sauvignon grapes and wines. Peonidin and coumarates proportions were higher in Merlot skins and wines. The relation between the acetyl and coumarylic forms allowed the differentiation of Cabernet-Sauvignon grapes and wines from Merlot and Tannat, but not these among themselves. The combined consideration of the anthocyanic forms proportions allowed the discrimination of the totality of the grapes and wines samples of each variety. Grape (dpeaa)DE-He213 Wine (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Tannat (dpeaa)DE-He213 Varietal differentiation (dpeaa)DE-He213 Franco, Jorge aut Barreiro, Laura aut Gil, Graciela aut Moutounet, Michel aut Carbonneau, Alain aut Enthalten in European food research and technology Berlin : Springer, 1999 225(2006), 1 vom: 10. Juni, Seite 111-117 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:225 year:2006 number:1 day:10 month:06 pages:111-117 https://dx.doi.org/10.1007/s00217-006-0388-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 225 2006 1 10 06 111-117 |
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10.1007/s00217-006-0388-8 doi (DE-627)SPR002291819 (SPR)s00217-006-0388-8-e DE-627 ger DE-627 rakwb eng González-Neves, Gustavo verfasserin aut Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2006 Abstract The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, and the skins were stored at −20 °C until analysis. After that, skins were macerated in a 12% ethanol and pH 3,2 solution for 24 hours. Vinifications were carried out with 50 kg of grapes and two replications per vineyard. The anthocyanic composition of the skins extracts and the wines were analysed by H.P.L.C. Delphinidin, petunidin and non-acylated glucosides proportions were significantly higher in Tannat skins and wines. Malvidin and acetates proportions were significantly higher in Cabernet-Sauvignon grapes and wines. Peonidin and coumarates proportions were higher in Merlot skins and wines. The relation between the acetyl and coumarylic forms allowed the differentiation of Cabernet-Sauvignon grapes and wines from Merlot and Tannat, but not these among themselves. The combined consideration of the anthocyanic forms proportions allowed the discrimination of the totality of the grapes and wines samples of each variety. Grape (dpeaa)DE-He213 Wine (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Tannat (dpeaa)DE-He213 Varietal differentiation (dpeaa)DE-He213 Franco, Jorge aut Barreiro, Laura aut Gil, Graciela aut Moutounet, Michel aut Carbonneau, Alain aut Enthalten in European food research and technology Berlin : Springer, 1999 225(2006), 1 vom: 10. Juni, Seite 111-117 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:225 year:2006 number:1 day:10 month:06 pages:111-117 https://dx.doi.org/10.1007/s00217-006-0388-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 225 2006 1 10 06 111-117 |
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10.1007/s00217-006-0388-8 doi (DE-627)SPR002291819 (SPR)s00217-006-0388-8-e DE-627 ger DE-627 rakwb eng González-Neves, Gustavo verfasserin aut Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition 2006 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © Springer-Verlag 2006 Abstract The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, and the skins were stored at −20 °C until analysis. After that, skins were macerated in a 12% ethanol and pH 3,2 solution for 24 hours. Vinifications were carried out with 50 kg of grapes and two replications per vineyard. The anthocyanic composition of the skins extracts and the wines were analysed by H.P.L.C. Delphinidin, petunidin and non-acylated glucosides proportions were significantly higher in Tannat skins and wines. Malvidin and acetates proportions were significantly higher in Cabernet-Sauvignon grapes and wines. Peonidin and coumarates proportions were higher in Merlot skins and wines. The relation between the acetyl and coumarylic forms allowed the differentiation of Cabernet-Sauvignon grapes and wines from Merlot and Tannat, but not these among themselves. The combined consideration of the anthocyanic forms proportions allowed the discrimination of the totality of the grapes and wines samples of each variety. Grape (dpeaa)DE-He213 Wine (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Tannat (dpeaa)DE-He213 Varietal differentiation (dpeaa)DE-He213 Franco, Jorge aut Barreiro, Laura aut Gil, Graciela aut Moutounet, Michel aut Carbonneau, Alain aut Enthalten in European food research and technology Berlin : Springer, 1999 225(2006), 1 vom: 10. Juni, Seite 111-117 (DE-627)27012859X (DE-600)1476605-X 1438-2385 nnns volume:225 year:2006 number:1 day:10 month:06 pages:111-117 https://dx.doi.org/10.1007/s00217-006-0388-8 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 225 2006 1 10 06 111-117 |
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González-Neves, Gustavo @@aut@@ Franco, Jorge @@aut@@ Barreiro, Laura @@aut@@ Gil, Graciela @@aut@@ Moutounet, Michel @@aut@@ Carbonneau, Alain @@aut@@ |
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González-Neves, Gustavo |
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González-Neves, Gustavo misc Grape misc Wine misc Anthocyanins misc Tannat misc Varietal differentiation Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition |
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Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition Grape (dpeaa)DE-He213 Wine (dpeaa)DE-He213 Anthocyanins (dpeaa)DE-He213 Tannat (dpeaa)DE-He213 Varietal differentiation (dpeaa)DE-He213 |
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Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition |
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Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition |
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González-Neves, Gustavo Franco, Jorge Barreiro, Laura Gil, Graciela Moutounet, Michel Carbonneau, Alain |
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varietal differentiation of tannat, cabernet-sauvignon and merlot grapes and wines according to their anthocyanic composition |
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Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition |
| abstract |
Abstract The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, and the skins were stored at −20 °C until analysis. After that, skins were macerated in a 12% ethanol and pH 3,2 solution for 24 hours. Vinifications were carried out with 50 kg of grapes and two replications per vineyard. The anthocyanic composition of the skins extracts and the wines were analysed by H.P.L.C. Delphinidin, petunidin and non-acylated glucosides proportions were significantly higher in Tannat skins and wines. Malvidin and acetates proportions were significantly higher in Cabernet-Sauvignon grapes and wines. Peonidin and coumarates proportions were higher in Merlot skins and wines. The relation between the acetyl and coumarylic forms allowed the differentiation of Cabernet-Sauvignon grapes and wines from Merlot and Tannat, but not these among themselves. The combined consideration of the anthocyanic forms proportions allowed the discrimination of the totality of the grapes and wines samples of each variety. © Springer-Verlag 2006 |
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Abstract The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, and the skins were stored at −20 °C until analysis. After that, skins were macerated in a 12% ethanol and pH 3,2 solution for 24 hours. Vinifications were carried out with 50 kg of grapes and two replications per vineyard. The anthocyanic composition of the skins extracts and the wines were analysed by H.P.L.C. Delphinidin, petunidin and non-acylated glucosides proportions were significantly higher in Tannat skins and wines. Malvidin and acetates proportions were significantly higher in Cabernet-Sauvignon grapes and wines. Peonidin and coumarates proportions were higher in Merlot skins and wines. The relation between the acetyl and coumarylic forms allowed the differentiation of Cabernet-Sauvignon grapes and wines from Merlot and Tannat, but not these among themselves. The combined consideration of the anthocyanic forms proportions allowed the discrimination of the totality of the grapes and wines samples of each variety. © Springer-Verlag 2006 |
| abstract_unstemmed |
Abstract The aim of this paper was to establish the correspondence between the anthocyanic profiles of grapes and wines produced in Uruguay. For this purpose, Tannat, Cabernet-Sauvignon and Merlot vineyards in 2002 and 2003 were considered. Grapes samples were taken in the harvest and were peeled, and the skins were stored at −20 °C until analysis. After that, skins were macerated in a 12% ethanol and pH 3,2 solution for 24 hours. Vinifications were carried out with 50 kg of grapes and two replications per vineyard. The anthocyanic composition of the skins extracts and the wines were analysed by H.P.L.C. Delphinidin, petunidin and non-acylated glucosides proportions were significantly higher in Tannat skins and wines. Malvidin and acetates proportions were significantly higher in Cabernet-Sauvignon grapes and wines. Peonidin and coumarates proportions were higher in Merlot skins and wines. The relation between the acetyl and coumarylic forms allowed the differentiation of Cabernet-Sauvignon grapes and wines from Merlot and Tannat, but not these among themselves. The combined consideration of the anthocyanic forms proportions allowed the discrimination of the totality of the grapes and wines samples of each variety. © Springer-Verlag 2006 |
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Varietal differentiation of Tannat, Cabernet-Sauvignon and Merlot grapes and wines according to their anthocyanic composition |
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Franco, Jorge Barreiro, Laura Gil, Graciela Moutounet, Michel Carbonneau, Alain |
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| score |
7.4015865 |